Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

Peppers, onion and cilantro melted into a creamy cheesy dip, served in a skillet.

Ingredients

8 ounces, weightMonterey Jack Cheese, Grated

8 ounces, weightSharp Cheddar Cheese, Grated

¼ cupsCornstarch

1 TablespoonButter

1 wholeMedium Onion, Chopped

2 wholeSmall Bell Peppers, Stems And Seeds Removed Then Chopped

1 wholeLarge Jalapeño, Chopped (Remove Seeds And Ribs For Less Heat)

Salt And Pepper, to taste

½ cupsFresh Cilantro, Chopped, Divided

2 ounces, weightCream Cheese, Cubed

Preparation

Preheat the broiler in your oven.

Place shredded cheese in a large bowl and add cornstarch. Toss to coat cheese in cornstarch and set aside.

Melt the butter in a large cast iron skillet over medium heat. Add chopped onion, peppers and salt and pepper to taste. Stir to coat the veggies in butter. Cook until onion and peppers are soft but not mushy, about 5-7 minutes.

Add about 3/4 of the chopped cilantro to the skillet and stir. Turn the heat down to low and add half of the cheese mixture into the skillet. Stir and let the cheese melt. Add the second half of the cheese mixture, then add the cream cheese and stir while they melt. Once melted remove skillet from heat.

Place the skillet under the broiler until the top is golden brown and bubbly, about 3-4 minutes.

Top with remaining cilantro and serve queso with your favorite tortilla chips while it’s still hot.